Avocado Toast with Poached Egg, Tomato, and Fresno Chiles – October Recipe of the Month

Avocado Toast with Poached Egg, Tomato, and Fresno Chiles

Serves 4

Ingredients:

  • 1 pint assorted cherry tomatoes, cut into halves or quarters, depending on size
  • 3 limes, juiced
  • 1-2 Fresno chile peppers, thinly sliced (you can use jalapeños as a substitute, just use less)
  • extra-virgin olive oil
  • kosher salt
  • 1 loaf bread of preference (I like seeded whole grain or semolina best), sliced into 8 thick slices
  • 2 cloves garlic
  • 2 avocados
  • 8 eggs
  • 1 bunch chives, finely sliced

 

Directions:

1. Dress the tomatoes with the juice of 2 of the limes, chile peppers, olive oil and salt. Set aside to marinate at room temperature for at least 10-15 minutes.

2. Toast the bread. Gently rub each slice very lightly with a raw, whole garlic clove. Keep the toast warm.

3. Quarter, peel, and slice each avocado. Squeeze with a little lime juice and a sprinkle of salt.

4. Poach the eggs (sunny-side up works well too) and keep them warm.

5. To assemble, place 2 pieces of toast on each plate. Arrange some of the sliced avocado and tomato chile salad on each piece of toast. Top each with an egg and arrange a little more of the tomato salad around the plate. Drizzle with extra-virgin olive oil and chives. Serve warm and enjoy for a hearty breakfast, brunch, or lunch.

 

Shopping List

1 pint assorted cherry tomatoes

3 limes

Fresno chile peppers

extra-virgin olive oil

kosher salt

1 loaf bread

garlic

2 avocados

8 eggs

1 bunch chives

Contributed by:

Karla Sorrentino

Chef & Proprietor of TASTE by karla sorrentino

www.karlasorrentino.com